This appetizer is a very exquisite pretty looking dish. It can be made ahead of time and will wow all your friends. Only you will know how truly easy it was to make. Make sure you have the recipe available to hand out when all your friends ask for the recipe.

Ingredients

• 1 cup fresh basil
• 2 teaspoons fresh parsley
• 2 cloves garlic
• 1/3 cup grated Parmesan cheese
• salt and pepper to taste
• 1/2 cup extra virgin olive oil
• 8 ounces Gorgonzola cheese
• 24 ounces cream cheese
• 1 tablespoon minced garlic
• 1-8 ounce jar marinated sun dried tomatoes, drained and chopped
• 1/2 cup pine nuts
• fresh basil leaves

Directions

• For the pesto: Combine the basil parsley, garlic, Parmesan cheese, salt and pepper in a blender and process it to form a paste. Add the olive oil gradually, processing until smooth.
• For the torta: Beat the Gorgonzola cheese and cream cheese in a mixing bowl until smooth. Spread 1/3 of the mixture in an oiled 7 inch spring form pan. Saute the garlic and sun dried tomatoes in the olive oil in a skillet until tender. Spread over mixture. Spread half the remaining cheese mixture over the tomatoes. Layer the pesto and pine nuts over the layered cheese mixtures and top with remaining cheese mixture. Chill, covered, for 3 hours up to 3 days. Place on a serving dish and remove the sides of the pan. Garnish with the fresh basil leaves. Serve with French bread, which has been brushed with olive oil, sprinkle with basil and lightly toasted.

Notes

• This recipe serves 12. It can be cut in half and placed in a smaller spring form pan. Store bought pesto is the way to go on this dish. I placed the pine nuts on top of the last layer of cheese to give it a more finished look. I served it with crackers.